Serves 6 to 8.

This deeply satisfying soup captures everything you love about classic lasagna in a rich, savory broth. Layers of flavor come from browned Italian sausage, aromatic vegetables, and a tomato base that simmers into something truly complex. Broken lasagna noodles soak up the broth beautifully, and a dollop of creamy ricotta stirred in at serving mimics that beloved cheesy layer. Finished with melted mozzarella and a dusting of Parmesan, each bowl delivers that slow-baked lasagna comfort in a fraction of the time. Serve with crusty garlic bread or a simple green salad for a complete, crowd-pleasing meal.

Ingredients

Soup

• 1 lb Italian sausage, mild or hot, casings removed
• 1 lb ground beef, 80/20
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or beef broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar
• Salt and black pepper to taste
• 10 lasagna noodles, broken into roughly 2-inch pieces

Ricotta Topping

• 1 cup whole milk ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For Serving

• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil leaves

Directions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage and ground beef, breaking it apart as it cooks. Brown thoroughly, about 7 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
2. Add the diced onion to the pot and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly against the bottom of the pot.
4. Pour in the crushed tomatoes, diced tomatoes, broth, and water. Stir to combine, scraping up any browned bits from the bottom.
5. Add oregano, basil, thyme, red pepper flakes, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
6. While the soup simmers, mix together all ricotta topping ingredients in a small bowl. Set aside.
7. Add the broken lasagna noodles to the simmering soup. Cook for 10 to 12 minutes, stirring occasionally, until noodles are tender.
8. Taste and adjust seasoning as needed.
9. Ladle soup into bowls. Drop a generous spoonful of the ricotta mixture into the center of each bowl. Top with shredded mozzarella and Parmesan. Garnish with fresh basil and serve immediately.

Tips and variations

• All sausage option: Skip the ground beef and use 2 lbs of Italian sausage for a more pronounced flavor.
• Vegetarian version: Omit the meat and add 1 cup each of diced zucchini and mushrooms. Use vegetable broth.
• Make it creamy: Stir in 1/2 cup heavy cream during the last 5 minutes of simmering.
• Spinach addition: Stir in 2 cups of fresh baby spinach just before serving.
• Noodle tip: If you plan on having leftovers, cook the noodles separately and add them to individual bowls. Noodles left in the soup will absorb the broth and become mushy overnight.
• Storage: Store soup and noodles separately for best results. Soup keeps in the refrigerator for up to 4 days and freezes well for up to 3 months.
• Slow cooker method: Brown the meat and aromatics on the stovetop, then transfer everything except the noodles to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add cooked noodles just before serving.

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